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Mexican Chocolate Kahlua Cupcakes

Name: Mexican Chocolate Kahlua Cupcakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 18
Ingredients: 3 Tbsp Brown Butter Infused Olive Oil; ½ cup Unsalted Butter; 1 cup Sugar; 2 Eggs; 1 Tbsp Creme Brulee White Barrel Aged Balsamic; 6 Tbsp Water; 6 Tbsp Cocoa Powder; 2 Tbsp French Vanilla Sugar Shaker; 1 cup Flour; ½ tsp Baking Soda; ½ tsp Vanilla Bean Sea Salt; 6 Tbsp Kahlua; 1 cup Unsalted Butter, softened; 3 Tbsp Brown Butter Infused Olive Oil; 4 cups Powdered Sugar; 4 Tbsp Kahlua; 2 Tbsp Creme Brulee White Barrel Aged Balsamic; 2 Tbsp French Toast Sugar Shaker, plus more for finishing; Vanilla Bean Sea Salt, to finish

November 30, 2022

Mexican Chocolate Kahlua Cupcakes

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

18 minutes

Author:

Olivelle

The French Toast Sugar Shaker and Kahlua gives the classic chocolate cupcake a Mexican twist! You’ll need to hide these cupcakes from your family and friends before they're all gone!

Image of Mexican Chocolate Kahlua Cupcakes

Ingredients

Cupcake Batter

3 Tbsp Brown Butter Infused Olive Oil
½ cup Unsalted Butter
1 cup Sugar
2 Eggs
1 Tbsp Creme Brulee White Barrel Aged Balsamic
6 Tbsp Water
6 Tbsp Cocoa Powder
2 Tbsp French Vanilla Sugar Shaker
1 cup Flour
½ tsp Baking Soda
½ tsp Vanilla Bean Sea Salt
6 Tbsp Kahlua

Kahlua Icing

1 cup Unsalted Butter, softened
3 Tbsp Brown Butter Infused Olive Oil
4 cups Powdered Sugar
4 Tbsp Kahlua
2 Tbsp Creme Brulee White Barrel Aged Balsamic
2 Tbsp French Toast Sugar Shaker, plus more for finishing
Vanilla Bean Sea Salt, to finish

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Directions

Preheat the oven to 350 F.
In a large bowl with a hand mixer on medium speed blend the Brown Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.
Add eggs, one at a time, beating just until blended. Then add Crème Brûlée White Barrel Aged Balsamic, water and cocoa powder, and French Toast Sugar Shaker and mix until smooth.
Combine flour, baking soda, and Vanilla Bean Sea Salt in a separate bowl. Alternate adding the flour mixture and Kahlua to the batter.
Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.
In a bowl combine the ingredients for the icing, add to a piping bag with a tip or ziploc bag and cut the corner. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.

Mexican Chocolate Kahlua Cupcakes

Mexican Chocolate Kahlua Cupcakes

Servings

Prep Time

Cook Time

Author:

Ingredients

Cupcake Batter

Kahlua Icing

Directions

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Mexican Chocolate Kahlua Cupcakes

Mexican Chocolate Kahlua Cupcakes

Servings

Prep Time

Cook Time

Author:

Ingredients

Cupcake Batter

Kahlua Icing

Directions

Also in Sweets

Chai Apple Fritters

Late Nigh Chocolate Mug Cake

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Recent Articles

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